This is a rich, fruity cake that is perfect for afternoon tea and great served as a substantial dessert for picnics, shearer's lunch, etc.

Ingredients

1/2 lb sugar

1/2 lb butter or margarine

1/4 oz salt

5 eggs

11 oz flour (sieved)

1 level tsp baking powder (sieved)

1 1/4 lb sultanas

4 oz peel

2 oz blanched almond halves

Lemon essence to taste

Steps

1

Cream the butter or margarine with the sugar and salt.

2

Add the eggs one by one, slowly mixing in.

3

Stir in the flour lightly and add the baking powder.

4

Add the fruit and combine well. Add the lemon essence if wished.

5

Pour into a pre-greased or lined cake pan. Cover the top with the almond halves.

6

Bake in a cool oven, 110 - 140ºC | 225 - 275ºF | Gas 1/4 - 1.

7

Remove when it is lightly browned, about 30 minutes.

8

Cool in a wire cooling rack.

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